Mexican Shrimp Cocktail also known as Cóctel de Camarónes is a delectable cornucopia of shrimp, onions, celery, cucumbers, tomatoes, avocado, and jalapenos in a slightly spicy tomato dressing.
The end result is nothing short of a flavor blast for your senses. A mouthwatering experience from the sweet smell of the cilantro and Mexican hot sauce to the taste of the creamy avocado and crisp cucumber. For a complete meal serve with Barbacoa Tacos and Spanish Rice Recipe.
What is Mexican Shrimp Cocktail?
Probably a lot of you are familiar with the typical shrimp cocktail of 6-8 shrimp lining a glass with cocktail sauce in the center. This appetizer recipe is about one thousand percent tastier than that. Mexican Shrimp Cocktail is a salad with crisp veggies like cucumbers, onions, and celery. Now add creamy avocado, sun-ripened tomatoes, and fresh zesty jalapenos. Top with a slightly spicy tomato sauce and your taste buds will be dancing the Macarena.
How do you make Mexican Shrimp Cocktail?
First peel and devein your cooked shrimp. Please see my helpful hints on deveining shrimp. Next chop the onions, celery, cucumbers, tomatoes, avocado, and jalapenos reserving the avocado and jalapeno for last. Next snip a large bunch of cilantro with kitchen shears. If you don’t have kitchen shears you can certainly chop it. Add all the chopped goodies and peeled shrimp to a large bowl. Squeeze lime juice over the top and stir gently to coat.
In a small bowl whisk together ketchup, salsa style tomatoes and Mexican hot sauce. Doing this separately will allow you to adjust the hot sauce to taste. Gently stir the sauce and cut cilantro into the shrimp. Chill for about one hour. Spoon into small individual serving glasses and if desired garnish with more cilantro and lime slices.
Recipe notes and helpful tips
- Purchase already cooked shrimp from a local grocery store that does a good job on steaming shrimp with the shell on and not overcooking them.
- If good steamed shrimp are not available you can steam your own. For easy beer steamed shrimp simply place beer in the bottom of a steamer and bring to a boil. Add shrimp that has not been peeled. Reduce to a simmer and cook until pink which usually takes about 5 minutes. Make sure the shrimp is elevated above the simmering beer. You want it to steam not boil.
- Cut your vegetables fairly small and mince the jalapeno. You want the shrimp to be the star of the show.
- For a milder jalapeno taste remove seeds and membranes. Use food handling gloves to do this. If you do not have any gloves a sandwich bag will work in a pinch.
- Adjust the hot sauce to your liking. Some people only like a smidgen while others want a boat load.
How do you peel and devein shrimp?
Arrange a clean area to work near the kitchen sink as you will need cold running water. To peel the shrimp simply pull on the legs and the shell will begin to peel away. For this particular recipe remove the tails. Now take a small pairing knife and make a shallow cut down the center of the shrimps back to the top edge of where the tail was. To remove the black intestine run the cool water over the back of the shrimp and rub so the vein will rinse out easily.
Other shrimp recipes you will love!
- Coconut Shrimp with Sweet Chili Sauce
- Shrimp Creole
- Shrimp and Grits Southern Style with Cheesy Grits
- Creamy Garlic Butter Tuscan Shrimp
Mexican Shrimp Cocktail (Cóctel de Camarónes)
This scrumptious Mexican Shrimp Cocktail is bursting with fresh veggies, steamed shrimp, creamy avocado, tomatoes and jalapenos in a slightly spicy tomato based sauce that is quick to come together.
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 4 servings
- Category: appetizer
- Method: non cook
- Cuisine: Mexican
Ingredients
- 1 lb large cooked shrimp peeled, deveined and tails removed
- 1/4 cup sweet onion finely chopped
- 1/2 cup celery chopped
- 1/2 cup English cucumber diced
- 1 large meaty tomato diced (like a Beefsteak)
- 2 ripe avocados peeled, pitted and diced
- 1 jalapeno seeded, membranes removed and minced
- 2 limes (more if you want lime for garnish)
- 1/4 cup chopped fresh cilantro leaves
Dressing
- 1/2 cup ketchup
- 1/2 cup salsa style tomatoes (see notes)
- 2 tablespoons Mexican hot sauce (such as Cholula)
Instructions
- In a large bowl combine shrimp, onion, celery, cucumber, tomato, avocado and jalapeno. Squeeze lime juice over the top and stir gently to coat.
- In a small bowl whisk together ketchup, salsa style tomatoes and Mexican hot sauce. Gently stir the sauce and cut cilantro into the shrimp. Chill for about one hour.
Notes
- There are several brands of salsa style tomatoes available at most grocery stores in the canned tomato section. Walmart has a really tasty one called Fire Roasted Tomato Salsa.
- Purchase already cooked shrimp from a local grocery store that does a good job on steaming shrimp with the shell on and not overcooking them.
- If good steamed shrimp are not available you can steam your own. For easy beer steamed shrimp simply place beer in the bottom of a steamer and bring to a boil. Add shrimp that has not been peeled. Reduce to a simmer and cook until pink which usually takes about 5 minutes. Make sure the shrimp is elevated above the simmering beer. You want it to steam not boil.
- Cut your vegetables fairly small and mince the jalapeno. You want the shrimp to be the star of the show.
- For a milder jalapeno taste remove seeds and membranes. Use food handling gloves to do this. If you do not have any gloves a sandwich bag will work in a pinch.
- Adjust the hot sauce to your liking. Some people only like a smidgen while others want a boat load.
Keywords: Cóctel de Camarónes, coctel de camaron receta, how to make Mexican shrimp cocktail
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
